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PAN-SEAREDLAKEFISH—PERCH,
PICKERELORCATFISH—WITH
MELON-CUCUMBER-RADISHSALSASommelier Rebecca Meir has some suggestions for
what to serve with our sustainable fish dishes. “There
is a common misconception that fish only works with a
crisp white wine, such as Sauvignon Blanc or Chablis,
but that’s just not so. Certain fish dishes actually work
well with fuller-bodied whites, rosés and, yes, even
some red wines! It really depends on the species of
fish, how it’s prepared, what it’s served with and how
it’s sauced or garnished,” she says. “Pink fish—trout
or salmon—especially when accompanied with a
fruit salsa, will be delicious paired with red Burgundy
(Pinot Noir) or even a light- to medium-bodied Oregon
Pinot Noir. Gamay Noir is another red grape that can
work with fish. Both of these grapes tend to have low
tannins, and it’s the tannins that can be troubling when
fish is paired with red wines; it brings out unpleasant
metallic flavours. Our trout and quinoa burgers would
be great with a light- to medium-bodied Pinot Noir or a
medium-bodied Gamay Noir from Beaujolais or Canada.
When fish is grilled, you can go for more full-bodied
white wines, such as Viognier or medium- to full-
bodied, oaky Chardonnay; the smoky grilling flavours
work well with the smokiness found in some of these
wines. For tricky pairings, such as the Ginger-Mango
Shrimp and Pickerel Ceviche, consider rosé. Fresh,
light dishes, such as the Pan-Seared Lake Fish with
Melon-Cucumber-Radish Salsa should work well with
many German or Canadian Rieslings, as the wines will
add apple notes and some sweetness yet have enough
acidity to refresh and balance.”REBECCA RECOMMENDS
FOOD & RECIPES: GONE FISHIN’